No. 110
Big Apple BBQ: Lotsa Q!
The Banter
The Guys talk about the Big Apple BBQ 2005 that Francis attended with their chef. Sadly, Mark had to miss because he had a newborn.
The Conversation
The Restaurant Guys interviewed the best pitmasters from all over the U.S. at Big Apple BBQ in NYC. The masters shared their regional styles, methods and colorful personalities while the guys “pigged out” on the good stuff that used to be hard to come by in the northeast.
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Big Apple BBQ Pitmasters
Michael Rodriguez
Ron Blasingame
Whole Hog Cafe | Little Rock, AR (& in NJ, too!)
Elaine & Garry Roark
Ubon’s (The Barbecue of Yazoo) | Yazoo, MS
Carolyn Macklemore
Kenny Callahan
Blue Smoke (2002-2024) | New York, NY
Smoki O’s (Closed 2021)
St Louis, MO
Ed Mitchell
THE INSIDE TRACK
The Restaurant Guys are culinarily well-versed from fine dining restaurants to hamburger joints, but they had some things to learn about Q.
Francis: What's snoot?
Smoki O’s: Snoot is the anterior prolongation
of the pig's nose.
Francis: Is that your specialty?
Smoki O’s: Barbecue is our specialty. We barbecue anything from the pig's nose to the, um,
from the rooter to the tooter!"
The Restaurant Guys Podcast at Big Apple BBQ 2005
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